Spring Rolls

I always thought that spring rolls was specifically part of Vietnamese cuisine, but as it turns out it can be found in China, Hong Kong, and Taiwan. I usually eat it non-fried. Since my parents know Mandarin, Cantonese, Chiu Chow, and Vietnamese I learned certain things in each language.. However, it is mainly in Chiu Chow or Vietnamese, with a couple of words of Cantonese I just realized.

Anyways, I learned this is called gỏi cuốn. We change this recipe up a bit by using different meats. This time around we used nem noung. This pink meat patty... Here's the recipe. It's mainly prep work and then you roll them yourself.

Ingredients:

• Nem Noung
• Fried Tofu
• Shrimp
• Green leaf lettuce
• Cucumber
  
• Mints
• Rice paper
• Rice vermicelli
  

Directions:
Peel and cook the shrimp. Cook the noodles. Fry the tofu. Clean the mints and lettuce. Thinly slice the cucumber into small strips. Bake the nem noung in the oven till cooked. We used the little conventional ovens.

As you eat dip the rice paper in a bowl of water, just to get it wet. Take it out and lay it on a plate. When the skin is soft, wrap in the ingredients so that they are closed in. Then dig in. You can use the fish sauce or the peanut sauce.

Nem Noung

Cucumbers

Rice paper

Cooked Shrimp


The making of a roll...

Ta Dah!